Preheat your grill to medium-high or your oven to 375°F (190°C).

In a small bowl, whisk together olive oil, lemon juice, oregano, paprika, garlic powder, salt, and black pepper to create the marinade.

Coat the chicken breasts with the spice mixture and let it marinate for at least 15 minutes (up to 2 hours for deeper flavor).

In a saucepan, bring 2 cups of water or chicken broth to a boil. Add the rinsed quinoa, reduce the heat, and simmer for 15 to 20 minutes until the liquid is absorbed.

Grill the marinated chicken for about 6 to 7 minutes on each side, or bake in the oven for about 25 to 30 minutes until fully cooked and the internal temperature reaches 165°F.

Once cooked, let the chicken rest for 5 minutes before slicing it.

In a bowl, layer fluffy quinoa as the base. Add sliced chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.

Finish with a dollop of hummus on the side and sprinkle with fresh parsley. Squeeze lemon juice over the bowl before serving.